Chinese Pot Roast Chicken
Chinese Pot Roast Chicken offers tender, flavorful chicken simmered in a savory soy-based sauce with crisp vegetables, perfect for a comforting family meal with bold flavors.
Ingredients
Instructions
- Rub chicken pieces thoroughly with 1/4 cup soy sauce and let stand for 15 minutes.
- Brown chicken slowly in hot vegetable oil.
- Add sherry and garlic; cover and simmer for 30 minutes or until tender.
- Meanwhile, cut celery and green onions into slices.
- Remove chicken from pan and keep warm.
- Add celery and green onions to the pan and stir-fry.
- Combine remaining soy sauce, cornstarch, and 3/4 cup water.
- Stir the sauce into the pan and cook until thickened.
- Serve the sauce and vegetables with the chicken.
Tips & Substitutions
For a deeper flavor, marinate the chicken pieces in soy sauce for a few hours or overnight. If you prefer a less salty dish, you can use low-sodium soy sauce. To add some heat, consider incorporating sliced chili peppers or a dash of chili sauce. Fresh ginger can also enhance the dish's aroma and taste.
Serving Suggestions
Serve this Chinese Pot Roast Chicken over steamed rice or noodles to soak up the flavorful sauce. Pair it with steamed vegetables like broccoli or bok choy for a complete meal. It also goes well with a side of Beijing Biscuits for a delightful contrast in textures.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, microwave in short intervals, stirring to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Pot Roast Chicken contains roughly 458 calories, with 11g protein, 101g carbohydrates, and 5g fat. It is an excellent source of vitamin C (139% of the Daily Value), dietary fiber (55% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1255mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different cuts of chicken for this recipe?
Yes, you can use different cuts like thighs or drumsticks. Just ensure they are cooked through, as cooking times may vary slightly depending on the cut. Each cut will provide a slightly different texture and flavor, but all will be delicious.
What can I use instead of dry sherry?
If you don't have dry sherry, consider using white wine, rice vinegar, or even apple cider vinegar as a substitute. Each of these alternatives will impart a unique flavor but keep in mind that they may alter the dish's final taste slightly.
How can I make this dish spicier?
To add heat, incorporate sliced fresh chilies or a teaspoon of red pepper flakes when adding the garlic. You could also serve the finished dish with a side of chili oil for those who prefer to add spice to their own portions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).